Friday, December 10, 2010

Thattai Murukku

  • Rice Flour 5 cup
  • All purpose flour(Maida) 1cup
  • Chana Dal  1/2cup
  • Refined Oil  for deep frying
  • Red Chilly Powder  3 tsp
  • Asafoetida (Hing)  A Pinch
  • Butter  1/4 cup
  • Peanuts 1/4 cup
  • Red chilly flakes 1tbsp
  • Curry leaf (finely chopped) 3tsp
  • water
  • Salt to taste

  1. First soak chana dal for 10 minutes and drain.
  2. Sieve rice flour and All purpose flour together in a large bowl.
  3. Blend in the melted butter and required salt, red chilly powder, asafoetida,curry leaves, peanuts, red chilly flakes and chana dal.
  4. Add water gradually and prepare a stiff smooth dough. Divide and roll into small balls.
  5. Spread a white cloth or plastic sheet and flatten each ball into a circular shape on it, by patting slowly with your fingers.
  6. Make the discs as thin as possible and prick with a  fork to make tiny holes on them, so that they don't bubble up like puri's 
  7. Heat oil in a kadai (wok) and deep fry a few at a time till golden brown. Remove from kadai and keep aside.
  8. Cool it and can be stored for months in air tight containers.
  9. Great with tea.


  1. Hello Followers,
    This site is really good medium for beginners. They showed the recipes in the simplest manner that any body can try easily at home. The measurement and quantities are always proper. I tried Chum-Chum, Dosa and some chutney...they really came out good. So happy cooking and sharp your cooking skills.
    DeEpAli (denver)

  2. Very Nice work kanchana..Really a gud place to learn perfect south indian Dishes. I desparately wanted such recipes with so accurate measurements and methods. Thanks Knachana !! - Rohini


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